Crumb Coated Cheesy Veg Crepes#SundayFunday

These hearty savory crepes are stuffed with veggies and flavorful spices. Pan-fried or air-fried for a nice crunch, these delicious crepes won’t disappoint. The recipe is, quick, and easy to make.

These meatless crepes /wraps are the perfect snack, or party pleaser or side dish for brunch, lunch, and dinner. These crunchy crepes can be enjoyed by vegetarians and meat-eaters alike. All you need is a couple of pantry ingredients that you maybe already have at home.
Makes 6
Ingredients
For The Crepes
1 Cup All Purpose Flour
½ Teaspoon Salt
½ Teaspoon Sugar
1 Tablespoon Oil or Melted Butter
½ Cup Yogurt
1¼ Cup Milk

For The Filling
2 Boiled Potatoes
½ Cup Cottage Cheese
1/3 Cup Grated Carrot
¼ Cup Finely Chopped Green Bell Pepper
¼ Cup Finely Chopped Onion
½ Teaspoon Finely Chopped Garlic
½ Teaspoon Salt
½ Teaspoon Red Chili Powder
½ Teaspoon Cumin Powder
½ Teaspoon Chaat Masala
1 Tablespoon Tomato Ketchup
Grated Cheese - optional - used Mexican Four Cheese blend
1 Tablespoon Oil
For The Slurry
2 Tablespoons All Purpose Flour
4 Tablespoons Water
Method
In the blender, place the milk, yogurt, flour, sugar and salt and blend for a few seconds until everything is mixed. Add the melted butter or oil and blend until smooth. Transfer to a bowl and refrigerate for at least 30 minutes.
Before making the crepes, and beat with a whisk to mix for 30 seconds. The batter should be thin. If the crepe is thick then add little more water to adjust the consistency.

Heat a nonstick pan about 23-25 cm in diameter over medium-high heat until hot. Add1/3 cup or a ladle of batter into the pan, turn the pan so that the mixture coats the entire bottom, and cook 45-60 seconds until the edges begin to brown slightly, lifted with the help of a spatula to turn the crepe and cook another 45 seconds.

Stack cooked crepes on a plate and keep them covered with a clean kitchen towel to keep warm.
Make The Filling

In a pan heat a tablespoon of oil add the add the garlic and onion, fry for a minute, then add the veggies and and fry for a minute or two, then add the gratedcottage cheese and all the dry spices, salt and mix well and cook till the mixture is dry, then add the tomato ketchup and coriander leaves mix well, switch off the flame and let the filling cool.
Make The Slurry 
In a small bowl mix all ingredients , keep aside
Filling The Crepes 

Take the crepes on which side it is cooked or brown, place that side up, use three tablespoons of stuffing per crepe add the cheese and fold it in the sides apply the slurry with a brush so that sides get sealed. 

Like wise make all.
To Crumb Coat

Dip each in the slurry then in panko bread crumbs. Refrigerate them for at least an hour (at this stage you can also freeze these in a single layer). 

Just before frying dust off excess coating and shallow fry till golden on both sides. 

Serve hot with ketchup.
Labels: Cottage Cheese, Potato, Mixed Veggies, Crepes, Cheese, Appetizer, Sunday Funday, Vegetarian, Indian

For Sunday Funday we are sharing recipes - Appetizers for Mom's Day

• A Day in the Life on the Farm: Blini with Sour Cream and Caviar
• Amy's Cooking Adventures: Crackers with Salami & Pepperoni Rosettes
• Sneha's Recipe: Crumb Coated Cheesy Veg Crepes
• Karen's Kitchen Stories: Fresh Artichoke and Spinach Dip
• Culinary Cam : Roasted Carrot Tarte Tatin
• Sid's Sea Palm Cooking : Smoked Salmon Blini
• Mayuri's JikoniMayuri's Jikoni: Sweet Potato Brie Bites 

Sprouted Vaalachi Bhaji With Fresh Coconut#SundayFunday

This is a delicious and finger licking bhaji /sabzi , you will love it. Have this with steamed rice or Hand Breads (Apas), this is a fantastic combo.

This is called butter beans, field beans, or sometimes lima beans in English.

Ingredients

2 Cups Heaped Sprouted & Peeled Vaal/Pavate
To Grind To Fine Paste
½ Cup Freshly Grated Coconut
2 Green Chillies - this is not a spicy variety
6 Cloves Garlic
1" Piece Ginger
2 Tablespoons Coriander Leaves
1 Small Tomato
Other Ingredients
1 Tablespoon Heaped Oil
A Sprig Curry Leaves
1 Large Onion - finely chopped
½ Teaspoon Turmeric powder
1 Teaspoon Agri Masala powder - see notes
¼ Teaspoon Red Chilly Powder
1 Teaspoon Coriander powder
½ Teaspoon Cumin powder
½ Teaspoon Garam Masala powder
Salt to taste
2 Tablespoons Tamarind juice
For The Tadka
2 Tablespoons Oil
1 Teaspoon Mustard seeds
1 Teaspoon Cumin seeds
¼ Teaspoon Asafoetida
1 Sprig Curry Leaves
Method
To Sprout

Soak the dried vaal overnight, next morning, drain all the water, wash in fresh water and tie them in a thin muslin cloth or nylon cloth and keep it aside for 2 days. Thrice a day just soak the cloth in water and again drain. After two days you will see them like this ( see pic above).
Then place them in a large bowl with sufficient water and let it sit for an hour or two.

Now peel the skin , they are ready to use. If you want to store these in the refrigerator after cleaning see notes.
To Make The Sabzi

Heat a tablespoon oil in a pressure pan, add onion curry leaves, fry till onion is translucent and just start to change color. Drain the water of the vaal. Add the vaal and fry lightly on high flame, cover with the pressure cooker lid and cook on high flame for one whistle. Let the cooker cool, open, add the ground paste and all the dry spices and salt, add a cup of water and mix well. Cover with the lid and cook on high flame for 2 -3 whisltes. Let the cooker cool down completely. Open and taste for salt, add the tamarind juice and mix well. Cover and cook again on medium flame and let it simmer for 2- 3 minutes . The vaal is cooked yet whole, this should not be mushy. Add water if necessary to adjust the gravy consistency if you are eating with rice, we had it with hand breads so I left and thick consistency gravy.
For the Tadka

Heat 2 tablespoons oil in a tadka pan, add the mustard and cumin seeds, when the splutter add asafoetida. Pour this over the sabzi.
Garnish with coriander leaves and enjoy. 

My Notes

If you have excess vaal soaked and sprouted without cleaning then drain all the water and let is sit in the colander till they are dry. Then place them in zip lock bag and store refrigerate it for two to three days.
Once you peel of the skin then soak them in fresh water in the refrigerator for two or more days just keep changing the water every day. If your keep the cleaned ones in zip lock bag without water they they will turn black.
Agri masala is very spicy this is the homemade, If you do not have Agri Masala then use more red chilly powder and increase the quantity of garam masala. 
Check the recipes made with Sprouted Vaal
Kadvya Vaalachi Usal
Kadve Vaal Chilly Fry

Lables: Sunday Funday, Sprouts, Kadave Vaal, Indian, Usal

For Sunday Funday we are sharing recipes with "Sprouts"

• Stir-fried Cilantro with Bean Sprouts and Shrimpfrom Karen’s Kitchen Stories
• Egg Foo Young from A Day in the Life on the Farm
• Sprouted Moong Salad from Mayuri's Jikoni
• Sprouted Oat Blender Waffles from A Messy Kitchen
• Sprouted Spelt Everything Bagel Crackers from Food Lust People Love
• Sprouted Vaalachi Bhaji With Fresh Coconut from Sneha’s Recipe
• Vegetarian Ramen Bowls from Amy’s Cooking Adventures

Pork Tikka Masala#SundayFunday

The Pork Tikka Masala are chunks of pork, marinated and slowly cooked until very tender. An a dish full of flavor with spices and meat chunks are coated in a thick, spicy sauce. This is a very delicious dish.

Serves 5-6
Ingredients
For The Marination
600 Grams Pork - cut into chunks
1 + 1 Large Onion - sliced
1½ Teaspoon Ginger Garlic Paste
½ Cup (125ml) Yogurt
1 Teaspoon Red Chilly Powder
½ Teaspoon Salt
1 Teaspoon Turmeric Powder
2 Green Chillies - finely chopped
1 Teaspoon Cumin powder
1 Teaspoon Coriander powder
1 Teaspoon Paprika powder
Other Ingredients
6 Tablespoons Oil
1 to 1½ Cup Hot Water
Salt to taste
1 Teaspoon Garam Masala
2 Whole Green Chillies
2 Tablespoons Chopped Coriander Leaves
Method

Grind one large onion, garlic and ginger. Combine the rest with remaining marinade ingredients. Add pork to marinade and refrigerate for at least 2 hours or overnight if time allows.

Transfer meat and marinade to slow a large thick bottom pot, add water and mix well. Cover & let it cook on very low flame, stirring in between so that the bottom does not burn.
cook until meat is very tender but still holding its shape.

Heat the oil in a wok or large frying pan and add the reserved one large sliced onion and stir fry for 2 - 3 minutes on medium flame until the onions starts to brown. Add the cooked meat and juices. Cook on high for 4-5 minutes until about half the liquid has evaporated. Turn down the heat to low, and let is cook till you get a richly coloured thick sauce and oil starts to surface.
Add the garam masala and green chillies cook, stirring, for a further minute or two until the sauce is very thick.
Let the curry stand for a few minutes, during which time it will thicken further. Spoon off excess oil if preferred and serve sprinkled with coriander.

The dish can be prepared 24 hours ahead and it taste better the next day.
Labels:Pork, Sunday Funday ,Indian, Side Dish
For Sunday Funday we are sharig Make A Head Easter Recipes

A Messy Kitchen: Apple Crisp Sweet Strata  

Karen's Kitchen Stories: Asian Pear Slaw  

Food Lust People Love: Blistered Padron Pepper Salmon Cream Cheese  

A Day in the Life on the Farm: Cauliflower Mac and Cheese  

Amy's Cooking Adventures: Cinnamon Sugar Pretzels  

Making Miracles: Lime Pound Cake  

Sneha's Recipe: Pork Tikka Masala 

Vegan Samosadilla#SundayFunday

Samosas are one of the most popular Indian snacks / street food, they are crispy crunchy with a delicous potato filling. This Samosadilla a delicious mashup /fusion street food of a samosa & quesadilla with potato mixture in tortilla that is loaded with flavors scrumptious & not deep fried.

Makes 3
Ingredients
4 Boiled Potatoes - mashed
1 Cup Boiled Corn
2 Green chilies - finely chopped
2 Tablespoons Oil
1 Small Onion - finely chopped
½ Teaspoon Ginger Garlic paste
¼ Teaspoon Mustard seeds
A Pinch Asafoetida
¼ Teaspoon Turmeric powder
2 Tablespoons Finely Chopped Coriander leaves
Salt To Taste
1 Teaspoon Lemon juice
6 Whole Wheat Tortillas
Chutney or Ketchup to serve
Method
Heat the oil in a pan add in mustard seeds when they crackle add the asafoetida immediately adds the ginger garlic paste saute till oil separates, add chopped onion and green chillies saute till it softens, add the turmeric powder, and the corn and mashed potatoes salt, mix till well. Cover the pan and low flame keep it for 2 minutes. Switch off the flame, add chopped coriander and lemon juice. Mix well, let this cool.

Take one Tortilla. Place it on a flat surface and spread the potato filling over the tortilla.

Cover it with the other Tortilla.
Heat a skillet, brush it with little oil place the samosadilla and cook through until both sides are golden brown.

Slice in 4 parts each and serve immediately with chutneys or ketchup. In the same way make rest of the samosadilla's.
Enjoy!!!!

Labels: Tortilla, Samosa, Mashed Potato, Street food,Tortilla, Indian, Savory Snacks,Sunday Funday, Vegan
See here for other recipes for Samosa 

Samosa 
Potato Cheese Samosa

For Sunday Funday we are sharing recipes made with "Tortillas"  

• Bacon and Egg Breakfast Quesadillas by Food Lust People Love
• Baked Vegetable Chimichanga by Mayuri's Jikoni
• Easy Enchiladas by A Day in the Life on the Farm
• Crock Pott Quesabirria by Amy's Cooking Adventures
• Gluten Free Sweet Potato Tortillas by Sid's Sea Palm Cooking
• Green Chile Chicken Enchilada Bake by Karen's Kitchen Stories
• Shrimp Tacos with Coleslaw by Making Miracles
• Vegan Samosadillas by Snehas Recipe   

Fingerlicking Garlic Coconut Chutney#AlphabetChallenge

This chutney recipe is a simple made with garlic, coconut it's fingerlicking & delicious. Goes well with dosa, snacks or sandwiches, you can also enjoy with rice as a side dish.

Ingredients
2 Big Cloves Garlic
½ Cup Packed Grated Coconut
¼ Teaspoon Cumin powder
Sendav Namak to taste
1 Tablespoon Oil
½ Teaspoon Low Carb Sweetner
2 Green Chillies - not spicy
2 Spicy Green Chillies
Juice of One Lime
3 Tablespoons Coriander leaves
5 Mint Leaves 
Method

Use freshly grated coconut.
Grind all together with little water as possible to the fine paste. Fingerlicking Garlic Coconut Chutney is ready.

Labels: Garlic, Coconut, Green Chilly, Side Dish, Chutney, Indian, Alphabet Challenge, Low Carb, Keto

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "F"

Karen’s Kitchen Stories: Brazilian Feijoada - Black Bean Stew with Beef and Pork
Sizzling Tastebuds: Eggless Flourless Chocochip Brownies
Mayuri’s Jikoni: Fansi Dapka Nu Shaak
Magical Ingredients: Feta Potato Swirls
Sneha’s Recipe: Fingerlicking Garlic Coconut Chutney
Jolene’s Recipe Journal: Funfetti Pancakes 

A Messy Kitchen: Fortune Cookie Crust
A Day in the Life on the Farm: Gruyere and Apple Cider Fondue
Food Lust People Love: Lamb Feta Mint Patties
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Lemony Potato & Fennel Rotisserie Chicken Soup
Blogghetti: One Pan Chicken Fajita Pasta  

Punjabi Style Chitra Rajma Masala With Homemade Rajma Masala#SundayFunday

Chitra Rajma is called Pinto Beans in English. These kidney beans are so creamy delicious naturally when cooked! There is a certain creaminess that comes from making this bean from its dried form which means you really don't need to add that much cooking oil when preparing it. This is real comfort food, can be had with steamed rice, roti or crusty bread. Perfect for lunch or dinner. My daughter and her hubby loves kidney beans in any form and this Homemade Rajma Masala elevates this dish to the next level. Chitra Rajma cooks also very quickly.

Cup Measurement = 200Ml
Ingredients
To Cook The Rajma In Pressure Cooker
1½ Cup Dried Chitra Rajma
1 Teaspoon Cumin Seeds
2 Bay Leaves
2 Brown Cardamoms
1 Teaspoon Salt or to taste
1 Teaspoon Kashmiri Chilly Powder
1 Teaspoon Oil
For The Gravy
½ Teaspoon Cumin Seeds
A Pinch Asafoetida
1 Teaspoon Finely Chopped Garlic
2 Medium Onions - finely chopped
1 Teaspoon Heaped Ginger Garlic Paste
4 Medium Tomatoes - blended
2 - 3 Green Chillies - finely chopped
1 Teaspoon Coriander powder 
½ Teaspoon Cumin powder
½ Teaspoon Turmeric powder
1 Teaspoon Kashmiri Chilly powder
3 Tablespoons Oil
1 Teaspoon Homemade Rajma Masala
1 Teaspoon Desi Ghee
3 Tablespoons Finely Chopped Coriander leaves
For The Homemade Rajma Masala Powder

Makes 475 grams
Ingredients
120 Grams Coriander seeds
70 Grams Cumin seeds
60 Grams Whole Red Chillies
35 Grams Dry Ginger powder
15 Grams Bay Leaves
25 Grams Black Cardamoms
5 Grams Cloves
1 Nutmeg -  broken
70 Grams Dry Pomegranate seeds
50 Grams Amchur powder / Dry Mango powder
Method
For The Homemade Rajma Masala Powder

Dry roast each ingredient separately. Except the ginger and amchur powder. Cool it  then grind all the roasted ingredients together except the ginger and amchur powder. When all ingredients are finely powdered, add the ginger and amchur powder and mix well store in a air tight container. To preserve the color and flavor, store this in the refrigerator.
For Cooking The Rajma

Wash and soak the rajma for at least 7 hours. Then again wash it well. Place this in the pressure cooker with water enough to cover the rajma and all the given ingredients. Cook on medium high flame for one whistle then reduce the flame to low and cook it for 15 minutes. After 15 minutes switch off the flame and let the pressure get released naturally.
For The Gravy

In large kadai/pan heat oil, add the cumin seeds when they start to brown add the asafoetida, then the garlic and sauté till it starts to brown. Now add the onion and fry till it turns golden, the add the ginger garlic paste and sauté till the raw aroma vanishes. Add the blended tomatoes and cook for a 2 minutes then add coriander, chilly, turmeric , cumin powder, homemade rajma masala and salt to taste. Sauté till oil surfaces then add 2 big spoons of the cooked rajma and mash it well so that we get a thick gravy and sauté for a 2 minutes. Now add the remaining cooked rajma and sauté for 2 minutes. Check for gravy consistency if needed add more hot water accordingly to make a nice thick gravy. Cover and cook for 10 minutes on low flame stirring in between. When cooked then add the desi ghee and switch off the flame mix well. Garnish with coriander leaves. 

Enjoy with rice, we enjoyed this with Jeera Rice
Labels: Pinto Beans, Rajma, Kidney Beans, Homemade, Masala, Vegetarian, Gluten free, Indian, Main course, Sunday Funday 

For Sunday Funday we are sharing recipes with "Dried Beans"

Check all the other recipes below

• Black-eyed Peas with Bacon from Food Lust People Love
• Instant Pot Mexican Pinto Beans from Making Miracles
• Instant Pot 13 Bean Soup with Ham from A Day in the Life on the Farm
• Indian Style Bean Salad from Mayuri's Jikoni
• Meatless Shepherd's Pie from Amy’s Cooking Adventures
• Protein Rich Devil's Food Muffins from A Messy Kitchen
• Punjabi Style Chitra Rajma Masala With Homemade Rajma Masala from Sneha’s Recipe
• Rajma Pulav Kidney Beans Pulav from Sizzling Tastebuds
• Slow Cooker Chicken and White Bean Soup from Our Good Life
• Vegan Butter Bean Beetroot Salad from Cook with Renu

Nawabi Mutton Biryani With Burani Boondi Raita#SundayFunday

Biryani is an aromatic rice dish made with layers of tender meat pieces (or goat / lamb/ beef or chicken meat), fragrant basmati rice, deep fried onions, aromatic Indian spices.

This Nawabi Mutton Biryani recipe is easy to follow and is perfect for a party wherein you can prep a day before and assemble on the day of the party or feast, its not spicy it has minimum spices. If you feel intimidated by seeing so many ingredients, after following my recipe you no longer will!
For this biryani, used more mutton than rice, since mutton is very boney, so I used 750 grams mutton bone in and 250 grams boneless mutton.

Serves 8 - 10
Ingredients
To Boil The Rice
½ kg Rice
Whole Spices
1 Inch Piece Cinnamon
3 Green Cardamoms
6 Black Peppercorns
6 Cloves
½ Teaspoon Shahjeera
For The Mutton Marination
1 Kg Mutton - cut into medium big pieces
4 Button Red Chilies - soak and grind to a fine paste
1 Tablespoons Ginger Garlic paste
250 Grams Yogurt - whisked
¾ Cup Birista/Fried Onions - homemade
½ Teaspoon Turmeric powder
½ Teaspoon Salt
½ Cup Oil
Other Ingredients
6 Dried Apricots - fried
10 Cashewnuts - fried
2 Tablespoons Red Chilly Paste
1 Teaspoon Heaped Biryani Masala
2 Tablespoons Sambal Oleake or Red Chilly Paste
½ Cup Oil
1 Cup Water
¼ Cup Desi Ghee
¼ Cup Water
¼ Cup Brown onion
1 Teaspoon Garam Masala powder
¼ Teaspoon Saffron - crushed & soaked in ¼ cup milk
½ Cup Chopped Coriander leaves
½ Cup Mint leaves
2 Teaspoons Salt
Fried Potato Wedges - optional
Whole Spices
4 Cloves
1 Bay Leaf
1 Brown Cardamom
3 Petals Star anise
1 Inch Stick Cinnamon
3 Green Cardamoms
6 Black Peppercorns
6 Cloves
½ Teaspoon Shahjeera
Method
To Boil The Rice

Boil the rice with with the whole spices and salt till 90% nearly done.
Soak & grind the red chilies to a fine paste. Keep aside
Marinate mutton pieces with yogurt, ground chilly paste, ginger garlic paste, crushed brown onions, turmeric and salt. Refrigerate for 3 - 4 hours or better still overnight.

In a pressure cooker heat oil, fry the dried apricots and cashew nuts, keep aside. Now add the whole spices saute for a minute then add the marinated mutton, fry till oil surfaces, then add a cup water. Cover with the lid take one whistle on high. Reduce the flame to low then cook for 15 minutes. Swicth off the flame and let the cooker cool completely.
To Assemble

Heat ghee in a heavy bottom pan, add ¼ cup water, add the cooked mutton, sprinkle with garam masala powder, fried potatoes, with a generous sprinkle of mint, chopped coriander leaves. Now add the fried apricots and nuts, a sprinkle of fried onions, cover with rice followed by saffron milk. Cover tightly and keep it on high flame for 5 minutes then lower the flame and keep it on dum for 15 to 20 minutes.

Burani Boondi Raita

Ingredients
½ Cup Boondi
½ Kg Yogurt - whisked
½ Teaspoon Red chili Flakes
½ Teaspoon Cumin powder
¼ Teaspoon Black salt
For Tadka/Tempering
1 Tablespoon Desi Ghee
1 Teaspoon Mustard seeds
1 Green Chilly - chopped
6 Curry leaves- chopped
1 Tablespoon Chopped Garlic
2 Tablespoons Mint leaves
Coriander leaves for garnish
Method

In a mixing bowl add yogurt, whisk till creamy and smooth, add black salt, chili powder, roasted cumin.
Heat ghee in a pan, add mustard seeds, curry leaves, chopped green chilies, add chopped garlic, fry for a min, till garlic turns light golden, pour this tarka over the whisked yogurt, add chopped mint leaves and crisp boondi to the bowl before serving, garnish with mint leaves.

Serve Nawabi Mutton Biryani, hot garnished with chopped coriander and mint. Serve with Burani Boondi Raita.

Labels: Sunday Funday,Mutton,Biryani,Homemade Biryani Masala,Main course,Indian, Raita

• Bacon-Wrapped Sirloin Tip Roast from Palatable Pastime
• Confit Turkey Thighs from Food Lust People Love
• Dry Brined Roast Turkey Breast from Amy's Cooking Adventures
• Milk-Braised Pork Loin with Carrot Sauce from A Day in the Life on the Farm
• Nawabi Mutton Biryani with Burani Boondi Raita from Sneha's Recipe
• Roasted Lemon, Herb & Lavender Spatchcocked Chicken from Culinary Cam
• Stuffed Pork Loin Roast from Sid's Sea Palm Cooking
• Stuffed Turkey Breast with Gravy from Karen's Kitchen Stories